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“Have blueberries whenever you are low – destiny will change and you will be high.” – Adam Voichester

Last weekend was pretty yucky. Sure the weather was gorgeous and the sun was shining…but I still (somehow) managed to contract a nasty virus and a case of bronchitis that left me feeling the sickest I’ve felt in years. (Yes, only I would somehow find a way to become bedridden with a fever during the first official weekend of summer weather in Boston!).

So, while everyone else was hanging out at the beach sunbathing, day-drinking, and barbequing…I was curled up on the couch with the shades drawn, covered in cough drop wrappers, and drugged up on prescription cold medicine (Note: I typically avoid unnecessary medications at all costs, but at the rate that things were going, I was happy to get my hands on anything that would knock me out and allow me to sleep– even if only for a minute).

Between crying to my Mom (okay, I may be 26, but I KNOW I’m not the only one who still wants their Mom when they’re sick!) and forcing myself to sip on coconut water and miso soup… I couldn’t even bear to think about food… or recipes…or blogging. And you know something is seriously wrong when Ashley doesn’t want to blog!

Thankfully, I had my appetite back by Monday….

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And an extra dose of creativity to boot!

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My body was craving something hearty and wholesome yet light enough so that it wouldn’t be difficult to digest. After all, I needed something substantial to help me regain some strength and power me through the work day.

Oh, and if this meal could also be ridiculously easy to throw together,well, that’d be just peachy

The deliciously easy answer?

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BAKED Oatmeal.

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Baked oatmeal is a slightly denser and (in my opinion) a much cozier take on your typical oatmeal or overnight oats. Baking the oatmeal allows you to cut it into squares and serve it on a plate–or perhaps eat it straight from the baking dish itself with nothing but a fork and a smile on your face! (I won’t judge you because I may or may not have done this myself…)

Optional: granola (I used this for topping), shredded coconut (I sprinkled this on my oatmeal before baking), chocolate chips (toss a few in the mixture if you want to make naughty oatmeal ).

Wet Ingredients:

1 1/4 cup almond milk (I like using unsweetened vanilla)

2 tablespoons 100% pure maple syrup (or honey if not a strict vegan–molasses might also be an interesting choice! While I don’t use agave, that would also work. And if you are looking to keep it sugar-free, you could also sub in stevia to taste–just increase milk by 2 tablespoons).

1/2 teaspoon vanilla extract

Heaping 1/2 cup of blueberries PLUS a few extra for topping (I used fresh blueberries, but frozen could also work. Don’t love blueberries? No worries! Sub in chopped apple, sliced banana, or your preferred berry of choice).

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